Whether in fashion or food, Giorgio Armani likes to square his perfectionist vision with a healthy dose of tradition. His Emporio Armani restaurants and cafés, now present on three continents, serve up Mediterranean and Italian fare, elevated in presentation while authentic in flavour. Headlining the menu at the recently renovated Milan location (pictured) is this saffron risotto. ‘It’s one of the most classic Milanese dishes, made more fragrant and tasty thanks to the surprising addition of scallops and thyme,’ he explains. Just the thought of this dish, enjoyed at the ground-floor bar under the glow of Mr Armani’s signature ‘Logo’ lamp, has us hankering for our next sojourn to the Italian fashion capital.

Ingredients
80g carnaroli rice
10g chopped shallots
30ml extra virgin olive oil
50ml white wine
1 litre vegetable broth
300ml light fish broth
1/2g saffron pistils
Salt
300ml orange-infused water
10g orange zest
5ml fresh lemon juice
20ml fresh orange juice
10g Parmigiano-Reggiano
10g butter
3g chopped fennel
2 scallops
1g thyme
40ml creamy cherry tomato sauce

Method
Toast the rice with the shallots and 10ml of the oil; blend with the wine. Add broth, saffron and salt. Continue cooking, adding more broth and orange-infused water to cover the rice. When cooked, add the lemon juice and the orange juice. Cream with the Parmigiano-Reggiano, butter and 20ml oil. Rest for 2 minutes. Add the fennel.

Season the scallops with thyme and oil. Sear the scallops and place them in the centre of the dish of risotto. Then create small dots with creamy cherry tomato sauce. §

As originally featured in the September 2019 issue of Wallpaper* (W*246)